No Bake Blueberry Cheesecake

Indulge in the creamy decadence of this No Bake Blueberry Cheesecake, a perfect dessert for any occasion that requires no oven time! Featuring a buttery graham cracker crust, a silky cream cheese filling, and a luscious homemade blueberry topping, this cheesecake strikes the perfect balance of rich and refreshing flavors. With its quick 30-minute preparation and no-bake method, it's an effortless treat ideal for summer gatherings, holiday spreads, or weeknight indulgences. Fresh or frozen blueberries are transformed into a glossy topping with a burst of fruity sweetness, while whipped cream folded into the filling ensures a light, airy texture. Serve it chilled for an elegant dessert that showcases simplicity and flavor in every bite.

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 8

Ingredients

• 200 grams graham crackers
• 90 grams unsalted butter, melted
• 450 grams cream cheese, softened
• 100 grams granulated sugar
• 2 teaspoons vanilla extract
• 240 milliliters heavy cream, whipped to stiff peaks
• 250 grams blueberries, fresh or frozen
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch
• 2 tablespoons water

Directions

Step 1

Prepare the crust: Crush the graham crackers into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin.

Step 2

In a medium bowl, mix the graham cracker crumbs with the melted butter until evenly coated.

Step 3

Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.

Step 4

Make the filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy.

Step 5

Add the vanilla extract and mix until combined.

Step 6

Gently fold the whipped heavy cream into the cream cheese mixture until fully incorporated, creating a light and fluffy filling.

Step 7

Spread the filling evenly over the chilled crust. Smooth the top with a spatula. Refrigerate for at least 6 hours, or preferably overnight, to set.

Step 8

Prepare the blueberry topping: In a small saucepan, combine the blueberries, lemon juice, sugar to taste (optional, if the blueberries are very tart), and cornstarch mixed with water.

Step 9

Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy–approximately 3-5 minutes. Let the topping cool completely.

Step 10

Once the cheesecake has set, remove it from the springform pan and transfer it to a serving plate.

Step 11

Spread the cooled blueberry topping evenly over the cheesecake.

Step 12

Slice and serve chilled. Enjoy your no-bake blueberry cheesecake!

Nutrition Facts

Serving size	1389.1 grams (1389.1g)

Amount per serving	% Daily Value*
Calories	4604

Total Fat 361.40g	463%
Saturated Fat 203.70g	1018%
Polyunsaturated Fat 15.10g
Cholesterol 1027mg	342%
Sodium 2331mg	101%
Total Carbohydrate 317.50g	115%
Dietary Fiber 9.10g	33%
Total Sugars 227.80g
Protein 46.20g	92%

Vitamin D 0IU	0%
Calcium 704mg	54%
Iron 7mg	38%
Potassium 1039mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.1%

Protein: 3.9%

Carbs: 27.0%